Australian Gourmet Traveller - (11)November 2020 (1)

VUETOYOU
VuedeMonde’sexecutivechef
HughAllenfronteda seriesof
onlinevideomasterclasses,which
accompaniedmealkitsdubbed
VuetoYou.Dinersjoinedinthe
funfromhome,learninghowto
whipuphard-to-masterdishes
byfollowingeasy,instructional
videos.Thismadeforan
experientialeventthathelped
distractMelburniansfromthe
drudgeryoflockdown,andkept
theVuedeMondeteaminspired
andhopeful.“2020wasabout
beingflexibleandovercoming
thetoughestchallengetherehas
maybeeverbeenforrestaurants,”
saysAllen.“Itwasremarkableto
seehoweveryoneputegosaside
tohelpeachother,fromdifferent
typesofbusinesses.There’snever
beenmoreofa senseofcommunity
in Australian hospitality than now.”

SUNDAEXP

Foranyrestauranttosurvivein 2020is a featin itself,

buttocreativelythrivethroughtheprocessis truly

impressive.SundaheadchefKhanhNguyentook

hisculinarycreativitytonewheightswhenhebegan

playingwithpastrythisyear,deliveringallmannerof

inventiveSoutheastAsianmash-upsoftheFrench

classic,pâtéencroûte.Frommudcrabstowhole

chickens,therewasnothingthechefdidn’twrapin

pastry.Heevensharedvideomasterclassestoreveal

howhecreatedeachculinaryshowstopper.Atthe

sametime,helaunchedSundaEXP,therestaurant’s

ownheat-and-eat-at-homeoffering,whichincluded

a redcurrysauce-stuffedprawntoast;wagyubeef

cheekswithtoastedcoconutanda mushroom-soy

glaze;andevena playfulcheeseburgerroti.Many

ofNguyen’sstaffwereencouragedtostarttheirown

culinarysidehustles,includingsouschefNabilAnsari,

whomadetraditionalIndiantakeawayinspiredbyhis

mum’scooking.WhilechefdepartieJohnRivera

launchedanice-creambusinesscalledKariton

Sorbetes,drawingonflavoursfromthePhilippines.

If that’snotenough,Nguyen also made free meals

forhospitalityworkers.

ATTICAATHOME

Withthewords“NeverGiveUp”spray-paintedonthe

kitchenwall,theAtticateamweredriventothinkupall

kindsofaccessibleandinterestingdeliveryoptions.

Fromfinediningtofamilymeals,BenShewryandco.

cookedupa multitudeofat-homeofferings,including

theplayfulAtticaBakeShop.Youcanevenpurchase

theceramicsusedin therestaurant,madeon-siteby

AtticachefandceramicistClaireEllis.AsMelbourne’s

secondlockdowncameintoeffect,theAtticateam

partneredwithMelbourneFoodandWineFestival

tokeepspiritsliftedwitha live-streamed,cook-at-home

dinnerparty,featuringmusicfromThe Avalanches.

ATLASDININGMASTERCLASS

MelbournechefCharlieCarringtonwasa pioneer

whenit cametohostingonlinecookingclasseswith

anaccompanyingmealbox.Justlikehisrestaurant

AtlasDining,whichchangesitsmenueveryfour

monthstoshowcasea differentregionalcuisine,every

mealboxoffereda differentflavourfromaroundthe

globe.Thedestination-inspiredkitsfedMelbourne,

whilealsoprovidinga sliceofmuch-neededescapism

• viaSriLankanegghopperswithdahlandgreen
  coconutsambal,throughtoheartyGermandishesof
  potted smoked pork hock, potato rosti and apple slaw.

“2020was aboutbeingflexibleand

overcoming the toughest challenge.”

H

OS

PITALIT

Y

H

ON

OUR

S

GOURMET TRAVELLER 55